Those who read my blog will know of my love for baking, I just love to bake I get very excited even if I think about it.
I don’t bake that often (although I would love to) because as I have always said I feel they are very high in calories and contain the ingredients which are not too healthy and good for us. So I try my best to change the recipes and incorporate some change so as to make the baked goody a little bit healthier than what it would have been. But whatever said and done baking is something that gives me the most pleasure.
Whenever I bake something it’s my son who eats the most but for the rest I have to be after them to eat a slice each day , my dear hubby will have one slice a day ,not that he does not likes cakes he loves them and also eats them with relish but he says he cannot have more than one slice at a time , and as he is of the kind who don’t believe in eating between meals or who believe in having 3 full meals a day it’s very difficult to put in a extra slice into his daily food schedule. As for me, I have to keep a check on my weight as I tend to put on really very fast (but I do eat a little bit more than permitted when the cake is just out of the oven, I just can’t resist the aroma and the taste of hot freshly baked cake).
So now for the best part, my sister is come on a vacation from the US she has a little boy who is born and bought up in the US and who is not too fond of our spicy Indian food, and this gave me inspiration to bake something nice and sweet and which will also have the goodness of vegetables which I would have to sneak in.
So I decided to try my hand at cakes which could be innovative and not like the one which I normally make and so was born my very own carrot cake, I call this a blender or mixer cake because I made this completely in my blender as I wanted to make it fast and without fuss so that I could make it often for him after managing the day to day cooking.
NUTRITIOUS CARROT CAKE
50 gms plain flour
50 gms wheat flour
1 cup finely grated carrots.
½ cup vegetable oil
100 gms caster sugar
11/2 tsp baking powder
A little milk if you find the mixture to be too thick
1 tsp vanilla essence
Sieve together plain flour, wheat flour and the baking powder keep it aside.
In a mixer or a blender churn the oil and caster sugar mixture. It’s done when it comes light and creamy.
Add the eggs and churn again on medium speed
Add the vanilla essence to it.
Take this mixture in a bowl add the cup of grated carrot to it, now add a spoon of milk into the blender and churn this will remove all the remaining mixture from the sides of the blender . Add it to the bowl.
Add the dry ingredients which where sieved to the above bowl
Mix with the cut and fold method usually used for cakes.
Grease a loaf tin and pour the mixture in.
Bake in a preheated oven for about 30 mins or till ready.
You have a nutritious and tasty cake for you
This cake was really very Yum!!!!
My little nephew enjoyed eating it along with my son , the both of them polished off the whole cake in no time (my sister and I had one slice each when it came just out of the oven--- you can see it in the second pic)